1 chopped onion
2 tablespoons butter
2 cans chicken broth 14 & 1/2 ounces each
2 cups sliced and peeled potatoes
2 cups canned pumpkin
2 cups milk to 2 & 1/2 cups
1/2 teas ground nutmeg
1/2 teas salt
1/4 teas pepper
1 cup 8 ounces sour cream
1 tablespoon chopped fresh parsley
3 bacon strips, cooked and crumbled, optional
Saute onion in butter until tender in large saucepan. Add broth, potatoes and pumpkin. Cook until potatoes are tender about 15 minutes. Remove from heat and cool. Puree half of the mixture in a blender until smooth and then do the other half. Return to the pan. Add milk, nutmeg, salt and pepper. Heat through. Combine cream and parsley in another bowl. Sp0on soup into bowls and top with dollop of sour cream and sprinkle with bacon, if desired. Makes 6 servings.
This is easy to make a day ahead of time before Thanksgiving, and then just warm the soup.